Cobalt‐60 and electron beam irradiation‐induced lipid oxidation in largemouth bass (Micropterus salmoides)

Abstract

BACKGROUNDIrradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze‐dried largemouth bass flesh.RESULTSAV, PV and TBARS presented a dose‐dependent increase in fish meat for both cobalt‐60 (60Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min−1 dose rate group were significantly lower than those in the 2 and 80 Gy min−1 groups (P < 0.05). After 60Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze‐dried samples (P < 0.01). And 60Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze‐dried samples. Our study indicated that 60Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60Co irradiation.CONCLUSIONSA low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min−1) of 60Co irradiation or freeze‐drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry

Improving the microbiological safety and quality of aquatic products using nonthermal processing

“…Li et al. (2020) utilized 27Co60 (0, 3, and 6 kGy) and EB (0, 3, and 6 kGy) on largemouth bass ( Micropterus salmoides ) and observed that lipid oxidation increased with higher radiation doses, especially with 60 Co radiation, which had a more pronounced effect on lipid oxidation than EB radiation. Irradiation at 6 kGy resulted in an increase in free fatty acids and primary and secondary lipid oxidation products in largemouth bass.…”

“…As storage time increases, only a few bacterial species (e.g., Shewanella spp., Pseudomonas spp., Photobacterium spp., and Brochotrix spp.) become dominant (Huina et al., 2022; Li et al., 2020; Lou et al., 2021; Parlapani et al., 2023; Zhuang et al., 2022), ultimately leading to spoilage. These bacteria are known as specific spoilage organisms (SSOs) and are involved in degrading muscle and connective tissue proteins into amino acids and peptides, as well as catabolizing nucleotides, carbohydrates, and nitrogen compounds.…”

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

“…As vacuum‐packed frozen beef was treated with gamma irradiation, this technology had little effect on the thawing and aging of frozen beef and did not damage its quality (Sales et al ., 2020). High‐dose 60 Co‐γ irradiation reduced the lipid oxidation of Micropterus salmoides and effectively prolong its shelf life (Li et al ., 2020). However, some studies also suggest that irradiation might lead to the oxidation and breakdown of molecules in meat products, such as fatty acids and amino acids, resulting in an unfavourable odour known as an ‘irradiated scent’ and affecting food's overall flavour and scent.…”